FOOD SAFETY AND KITCHEN SAFETY TRAINING PROGRAM

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FOOD SAFETY AND KITCHEN SAFETY TRAINING PROGRAM

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -14 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: True or false when monitored on legs stationary equipment must be at least 2 inches (5 cm) off the floor

Answer:

False Question 2: True or false different areas of A Faculty have different lighting intensity requirements

Answer:

True

Question 3: Floors in a food prep area must be

Answer:

Cleaned and sanitized regularly

Question 4: Job Aids are

Answer:

-tools to remind food handlers of how to perform a certain task

Question 5: The FDA Food Code is a

Answer:

Guidance document for local and state agencies to use in developing regulatory equipment re Question 6: The gap between what food handlers are required to know to perform their jobs and what they actually know is called

Answer:

Training need.Question 7: Care must be taken when serving food to high-risk populations because they are

Answer:

is vanilla for liking to get sick from eating raw or under cooked animal food Question 8: New-hire staff-Orientation program should include food safety training and

Answer:

continuous education Question 9: How many inches above the floor should stationary equipment be installed at a minimum

Answer:

• in

Question 10: When food becomes unsafe, it is most often due to.

Answer:

The people handling the food.

Question 11: What type of sanitize is bleach?

Answer:

chlorine Question 12: true or false the EPA creates national standards for food safety equipment that comes in contact with food

Answer:

F

Question 13: A food handler would use a surface probe to measure the temperature of which piece of equipment?

Answer:

Flat grill Question 14: T or F you should reject a delivery of frozen steaks covered in ice crystals

Answer:

True